Wagyu British Beef Bacon | ±160g

Wagyu British Beef Bacon - Pan or Oven

±160g, sliced. Serves 2. Defrost 3–4 hours. Under 10 minutes of cooking.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 3 to 4 hours. Cook within 72 hours of defrosting. Do not refreeze.

2. Separate and dry the slices
Peel them apart and pat both sides dry. No salt is needed. The bacon is already cured.

3. Start in a cold pan, and add no oil
Lay the slices flat in a cold, heavy pan, then bring it up to a medium heat. The Wagyu fat renders as the pan warms and the slices cook in it.

4. Cook in one layer
2 to 3 minutes a side, turning once, until the fat is golden and crisp at the edges. Leave space between the slices so they fry rather than steam.

5. Keep the heat moderate
Beef bacon is leaner than pork through the meat and darkens faster. High heat burns the cure before the fat has rendered.

6. Drain and serve
A few seconds on kitchen paper, then straight to the plate. In a burger, on eggs, or alongside pancakes.

In the oven. 200°C (180°C fan), slices flat on a rack over a tray, 8 to 10 minutes. No need to turn them.

Keep the rendered fat. Strain it into a jar. A spoonful is the best thing you can fry an egg in.

Keep refrigerated
Once opened, consume within 3-5 days for best flavour. Bring to room temperature before serving to enhance aroma and texture.